Easy, Creamy Pumpkin Sage Soup (with canned pumpkin)

Name: Easy, Creamy Pumpkin Sage Soup (with canned pumpkin)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1 onion; 1 tablespoon chopped fresh sage; 1 teaspoon pumpkin pie spice; 4 cups chicken or vegetable broth; 30 oz. pumpkin puree; 1/2 cup heavy cream; kosher salt and black pepper; more fresh sage, heavy cream, and fresh cracked pepper

User Reviews

5.0

120 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings
4 servings
Calories
276 kcal
Course
Others
Cuisine
Vegetarian, gluten-free

Easy, Creamy Pumpkin Sage Soup (with canned pumpkin)

Jacqueline Bell

Report

This Easy, Savory Pumpkin Soup Recipe takes only 15 minutes since it uses canned pumpkin puree, flavored with fresh sage and pumpkin pie spice.

Share:

I Made This!

90 people made this

Print

24 people printed this

Save this

72 people saved this

Ingredients

Servings

2 tablespoons butter
1 onion diced (yellow, white, or sweet)
1 tablespoon chopped fresh sage (or 1 teaspoon dried)
1 teaspoon pumpkin pie spice
4 cups chicken or vegetable broth
30 oz. pumpkin puree (two small or one big can, or homemade)
1/2 cup heavy cream
kosher salt and black pepper to taste
more fresh sage, heavy cream, and fresh cracked pepper for garnish (optional)

Add to Shopping List

Instructions

In a large pot, melt the butter (2 tablespoons) over medium heat. Add the diced onion and sauté until softened and starting to brown. Add the chopped fresh sage (1 tablespoon) and pumpkin pie spice (1 teaspoon) and stir until onions are coated and spices are fragrant.
Add the chicken or vegetable broth (4 cups) and the pumpkin puree (30 oz.). Bring to a gentle boil. Turn off the heat and puree the soup, using an immersion blender or standing blender. Stir in the heavy cream (½ cup). Season to taste with kosher salt and black pepper.
Serve, garnishing with fresh cracked pepper, fresh sage, and a swirl of heavy cream if you like.

Notes

Make it vegan: make sure to use vegetable broth, use olive oil or coconut oil instead of butter, and use a can of full-fat coconut milk instead of heavy cream.
Leftovers can be frozen in an airtight container for up to 6 months, or refrigerated for up to 3-5 days.
Soup too thin or thick? If it's too thin, let it simmer for a while (before adding the cream) until it thickens. If it's too thick, just add more broth or some water.
Use fresh pumpkin by peeling and dicing it and adding it to soup after bringing the broth to a boil. Simmer until the pumpkin is tender then use your immersion blender or standing blender to puree it. You can also roast the pumpkin and then add it to the soup as well.
Like things sweet? Add 1-2 tablespoons of honey, maple syrup, or brown sugar to the soup to add a hint of sweetness.

Nutrition Information

Show Details

Serving 2cups Calories 276kcal (14%) Carbohydrates 24g (8%) Protein 8g (16%) Fat 19g (29%) Saturated Fat 11g (55%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 1g Cholesterol 56mg (19%) Sodium 144mg (6%) Potassium 711mg (20%) Fiber 7g (28%) Sugar 9g (18%) Vitamin A 33704IU (674%) Vitamin C 11mg (12%) Calcium 99mg (10%) Iron 4mg (22%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 276 kcal

% Daily Value*

Serving	2cups
Calories	276kcal	14%
Carbohydrates	24g	8%
Protein	8g	16%
Fat	19g	29%
Saturated Fat	11g	55%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Trans Fat	1g	50%
Cholesterol	56mg	19%
Sodium	144mg	6%
Potassium	711mg	15%
Fiber	7g	28%
Sugar	9g	18%
Vitamin A	33704IU	674%
Vitamin C	11mg	12%
Calcium	99mg	10%
Iron	4mg	22%